Harvest Date September 25 – October 13

Growing Season Extended, cool spring weather resulted in late bud break. An ideal, long, temperate growing season followed, allowing for slow, full and even ripening of the fruit. Harvest began later than usual. The resulting wines can be characterized as rich and elegant with gorgeous aromatics.

Winemaking

• Hand-harvested grapes
• Fermented in small, open-top stainless steel fermentors with indigenous yeasts
• 5 days cold soak, 18 day average total maceration
• Spontaneous malolactic fermentation in barrels; 4 months to completion
• Aged 11 months in small French oak barrels; 60% new
• Unfined and unfiltered; bottled September 2006